Bedøm denne opskrift
Langoustine kebabs with black garlic mayonnaiseBedøm
Opskrift af: Gather, Catch & Cook
• 400g peeled and cleaned langoustines
• 2 tbsp salt
• 2 tbsp sugar
• Flavouring for the kebabs (here piment d'espalette, lemon balm and bottarga)
• 2 gem lettuces
• 1 egg yolk
• 1,5 dl rapeseed oil
• 1 tsp mustard
• 1 tsp vinager
• 6 cloves of black garlic
Peel and gut the langoustines. Put them on skewers. Sprinkle the salt and sugar on top of them. Let it cure for 4-8 hours.
Rinse of extra salt and sugar. Pad dry.
Cut up the lettuces in quarters.
Grill the kebabs for 1-2 minutes on each side - depending on how hot your grill is.
Grill the lettuce until it collapse a little and gets some colour.
Sprinkle with a bit of extra olive oil, salt, pepper, piment, bottarga and lemon balm.
Ready to go.
Black Garlic Mayonnaise
Combine egg yolk, mustard, salt and vinager.
Whisk until light and fluffy.
Add the rapeseed oil, a little at a time until the texture is correct.
With a handblender, blend in the black garlic cloves.
Season with salt, pepper.
Serve alongside the kebabs.